Pork Chops with Tomato Fennel Sauce
Indulge in the bold, rustic flavors of Pork Chops with Tomato Fennel Sauce, a dish that effortlessly combines tender, golden-seared bone-in pork chops with a rich and aromatic tomato-based sauce. Infused with the natural sweetness of sautéed fennel and onions, tangy canned tomatoes, and a touch of dried oregano, this comforting skillet meal is elevated by a hint of spice from crushed red pepper flakes. The sauce is simmered to perfection, coating each chop in a savory, herby embrace, and finished with a sprinkle of fresh basil for a burst of freshness. Ready in just under 45 minutes, this recipe is perfect for a weeknight dinner or an elegant weekend meal. Serve with crusty bread, creamy mashed potatoes, or roasted vegetables to soak up every last drop of the delicious sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 medium fennel bulb, thinly sliced
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the diced onion and sliced fennel. Sauté until softened and fragrant, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Stir in the canned diced tomatoes (with their juices), tomato paste, chicken broth, dried oregano, crushed red pepper flakes, and a pinch of salt and pepper. Bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some sauce over the chops, reduce the heat to low, and cover the skillet.
Simmer for 15-20 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C) and the sauce has thickened slightly.
Sprinkle the chopped fresh basil over the sauce before serving.
Serve the pork chops hot with the tomato fennel sauce spooned over them. Pair with crusty bread, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
